By Sherrie Norris
As we bid farewell to February, the shortest month on the calendar, it is with a sigh of relief for many of us who are anticipating brighter, better and longer days ahead.
February, like several of its predecessors, has left us longing for a break — from harsh “old-timey” winter weather and all that goes along with it, such as treacherous road conditions resulting in school closures with remote learning days (that no one likes), seasonal maladies including spikes in flu, pneumonia, Covid, depressive episodes, and so much more. It’s been a tough little month, for sure.
Hopefully, as we march on into a new month with Spring just around the corner, we can anticipate improvement in many of these situations that have brought us down to a crawl, physically and mentally.
March is often seen as the corner turn, when many of the aforementioned difficulties begin to subside. Within its 31 days, Women’s History Month is observed, as is Dr. Seuss’s Birthday and National Read Across America Day, Mardi Gras/Fat Tuesday/Ash Wednesday and the beginning of Lent; we welcome Daylight Saving Time, followed closely by the beginning of March Madness, St. Patrick’s Day and yes, Spring arrives.
Many birthdays in my family and friend circle occur during March, with two signs of the zodiac (for those who give it a second thought) celebrating the typically empathetic, dreamy and artsy Pisces, as well as the competitive, energetic and fearless spirit of Aries. There’s a little more than something to be said for all that, believe it or not. I’m a typical Pisces, but I don’t take the horoscope idea too seriously.
There are multiple more “observances” in March, and many related to food, so finding recipes to match the month will not be difficult. Hang on to your hats, even if it’s not blowing in like a raging lion, because it will be a busy month.
Let’s get cooking as we kick it off for National Peanut Butter Lover’s Day (March1), National Pound Cake Day (March 4) and National Oreo Cookie Day (March 6). There’s more to come!
Fluffy Peanut Butter pie
2 Tbsp. unsalted butter, plus more for greasing
4 cups marshmallow cream
2 cups crispy rice cereal
2 cups pretzels, coarsely crushed
1 (8 oz.) pkg. cream cheese, softened
1 ¼ cup smooth peanut butter
1 cup whipped topping or heavy cream
Use a little butter to prepare a 9-inch deep-dish pie dish.
Melt 2 Tbsp. butter in a large saucepan over medium-low heat. Add 2 cups marshmallow cream and whisk continuously until melted and combined with the butter, about 2 minutes.
Remove from heat and stir in cereal and pretzels until coated. Press mixture into bottom and up the sides of prepared pie dish.
In the meantime, beat cream cheese, 1 cup marshmallow cream and 1 cup peanut butter in a large bowl with an electric mixer on medium speed until smooth, about 2 minutes.
Slowly add in the whipped topping or heavy cream and continue beating until light and fluffy and stiff peaks form, about 5 minutes.
Pour filling into the crust and smooth the top, but do not cover edge of the crust. Microwave remaining ¼ cup peanut butter at 30-second intervals, stirring after each, until melted and pourable, about 1 minute.
Drizzle half of the peanut butter over the pie. Spoon remaining 1 cup marshmallow cream onto the center of the pie and smooth it out slightly. Drizzle with remaining peanut butter. Chill until set, 6 hours and up to overnight.
Melt-in-Your Mouth Sour Cream Pound Cake
1 cup butter, softened
3 cups granulated sugar
6 eggs (yolks and whites separated)
3 cups cake flour
1 cup whole sour cream
¼ tsp. baking soda
1 tsp. vanilla extract
Preheat oven to 300° F. Grease and flour a Bundt pan.
With mixer, cream butter and sugar at medium speed. Next, add egg yolks and vanilla; continue to mix until light and fluffy.
Whisk together the flour, salt and baking soda together in a bowl. Add to sugar and butter mixture, a little at a time. Next, add the sour cream and mix until combined. Avoid over mixing; In a separate mixing bowl, beat egg whites to stiff peaks, and Immediately add to the batter all at once with a large spoon or spatula, folding them in with just a few light strokes.
Pour batter into prepared pan. Bake for 90 minutes, or until toothpick comes out clean. Remove from oven; cool on rack for 15 minutes before inverting onto serving plate.
Delicious Oreo Dessert
1 pkg. Oreo cookies, crushed, divided
¼ cup butter, melted
½ gallon vanilla ice cream, softened
1 jar (16 oz.) hot fudge ice cream topping, warmed
1 carton (8 oz.) frozen whipped topping, thawed
In a large bowl, combine 3 cups cookie crumbs and butter. Press into a greased 9×13-in. dish. Spread with ice cream; cover and freeze until set.
Drizzle fudge topping over ice cream; cover and freeze until set. Spread with whipped topping; sprinkle with remaining cookie crumbs. Cover and freeze 2 hours or until firm. Remove from the freezer 10 minutes before serving.
Easy Peanut Butter Cake
½ cup creamy peanut butter
½ cup butter, softened
4 large eggs
1 box butter cake mix
⅔ cup water or milk
Frosting:
1 cup peanut butter
½ cup butter, softened
4 cups powdered sugar
⅓ cup heavy cream
Preheat oven to 325 degrees F. Grease and flour two (9-inch) round cake pans.
Beat ½ cup peanut butter and ½ cup butter in a mixing bowl until light and fluffy. Add eggs, one at time, mixing well after each addition. Add cake mix alternately with water or milk, stirring until just combined. Pour batter into prepared pans.
Bake until a toothpick inserted into centers comes out clean, about 25 minutes. Allow cakes to cool in pans for 10 minutes, then turn out onto a wire rack to cool completely before frosting.
Frosting: Beat peanut butter and butter in a mixing bowl until light and fluffy. Add powdered sugar; mix until combined. Beat in enough cream until frosting reaches spreading consistency.
Fill and frost cooled cake layers with frosting.